Fish And Shellfish (recipes And Techniques From The Ferrandi School Of Culinary Arts)
Par (auteur) Ferrandi Paris
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$ 46.19
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Par (auteur) Ferrandi Paris
Description:
This complete cooking course provides FERRANDI Paris''s expertise for preparing all types of fish, shellfish, and cephalopods, allowing home cooks and confirmed chefs to : - Acquire essential kitchen skills for 47 culinary techniques-including how to scale sea bass or sole ; bone fish fillets ; shuck scallops and oysters ; prepare squid and cuttlefish ; cook lobster or crab in a court bouillon ; and braise monkfish tails-explained in more than 350 step-by-step instructions. - Delight guests with 73 delicious recipes for French classics, traditional dishes from around the world, and innovative creations : Hake Ceviche with Pickled Berries and Buckwheat Tuiles ; Seafood Pâté en Croûte ; Albacore Tuna Burger with Socca Fries ; Cajun-Marinated Swordfish with Corn ; Sole Meunière Grenobloise with Creamy Polenta ; Lobster Bisque ; Poached Langoustines with Thai Broth ; and more. Comprehensive technical and gourmet savoir faire from an exceptional, century-old culinary school.
Description:
This complete cooking course provides FERRANDI Paris''s expertise for preparing all types of fish, shellfish, and cephalopods, allowing home cooks and confirmed chefs to : - Acquire essential kitchen skills for 47 culinary techniques-including how to scale sea bass or sole ; bone fish fillets ; shuck scallops and oysters ; prepare squid and cuttlefish ; cook lobster or crab in a court bouillon ; and braise monkfish tails-explained in more than 350 step-by-step instructions. - Delight guests with 73 delicious recipes for French classics, traditional dishes from around the world, and innovative creations : Hake Ceviche with Pickled Berries and Buckwheat Tuiles ; Seafood Pâté en Croûte ; Albacore Tuna Burger with Socca Fries ; Cajun-Marinated Swordfish with Corn ; Sole Meunière Grenobloise with Creamy Polenta ; Lobster Bisque ; Poached Langoustines with Thai Broth ; and more. Comprehensive technical and gourmet savoir faire from an exceptional, century-old culinary school.
| Author | Par (auteur) Ferrandi Paris |
|---|---|
| Date Of Publication | Apr 8, 2026 |
| EAN | 9782080498113 |
| Contributors | Ferrandi Paris |
| Publisher | Flammarion |
| Languages | French |
| Country of Publication | United Kingdom |
| Width | 217 mm |
| Height | 288 mm |
| Thickness | 27 mm |
| Product Forms | Hardback |
| Availability in Stores | ABC Dbayeh, Metro Mall, Hamra, ABC Verdun, ABC Achrafieh, Global |
| Weight | 1.554000 |
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